The article provides further insights on pH and calcium. Go to the article on modelling the grade value of Cheddar cheese. Using this model readers can use the calculator to predict the grade of Cheddar cheese and if you have access to factory data see how well the calculator performs compared to a commercial grader. Professor Arthur Hill from the University of Guelph in Canada has kindly provided a free On Line Ebook on cheese technology which provides excellent coverage of cheese making.
Horne, D. Casein interactions: casting light on the Black Boxes, the structure in dairy products. International Dairy Journal. Lawrence, R. A controlled approach to cheese technology. Journal Dairy Science 67 , Search for literature cited. How to cite this article Mullan, W.
Accessed: 14 November, Updated January We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our Privacy Policy. You are here: Home » Cheese technology » Differences between cheeses. Copyright Protected. Latest News Webinar. Like other cheeses, fresh cheeses can be made from different types of milk and varying amounts of salt, which gives them distinct flavors.
The texture of fresh cheese also depends on how much whey and moisture is drained from the final product, resulting in everything from soupy cottage cheese to crumbly queso fresco. This category refers to the classic Italian stretched-curd cheese preparation made famous in Italy. Pasta Filata is Italian for "spun paste. Mozzarella is arguably the most famous Pasta Filata. The heating and kneading process aligns the protein structure of the cheese , making it stretch more when melted — perfect for pizza!
Spun mozzarella balls can either be stored in brine or water for fresh eating or packed into bricks and aged for a longer shelf life.
Other Pasta Filata cheeses like provolone are tied up and air-cured for weeks or months. Pasta Filata cheeses can also be smoked for added flavor. These cheeses ripen from the outside in, so the inside may be runnier than the outside.
The best-known soft-ripened cheeses are Brie and Camembert, both from France. The distinguishing characteristic of these creamy, earthy cheeses is a thin white rind of blooming mold. Yup, mold.
During a short aging period, soft-ripened cheeses are exposed to particular strains of mold, like Penicillium camemberti that work from the outside in converting fats into aromatic compounds called ketones. The ketones created by P. Wright says that soft-ripened cheese, like all cheese, is best eaten at room temperature when the flavor profile is maximized.
If it smells too strongly of ammonia, though, toss it out. This category focuses on texture rather than the mechanics of how the cheese is made. What semi-soft cheeses share in common is a short aging period, typically only a few months, which results in a moist, flexible cheese with a creamy consistency.
Havarti is a classic semi-soft cheese with a very mild flavor. Here's where things get exciting. The washed-rind category is responsible for some of the biggest stinkers in the cheese world. The famed and defamed Limburger cheese packs a powerful aroma reminiscent of old sneakers, and that's not a coincidence.
The stinkiest washed-rind cheeses are rinsed down twice a week with seawater, beer, wine or liquor for about two months.
Why wash the rind? Wright says the practice began with monks who wanted to keep mold from growing on their cheese. By washing it with brine or beer, they not only killed the mold, but promoted the growth of a bacteria called Brevibacterium linens. But don't be scared off by Limburger and other stinky rind-washed cheeses. Examples include Gorgonzola and Stilton. Freshly made cheese usually tastes salty and quite bland, as it is the ageing or ripening period that helps develop flavour.
As cheese ages, microbes and enzymes break down the casein proteins, changing the texture and intensifying the flavour of the cheese.
Ripening conditions are carefully controlled with different temperatures and humidity levels affecting the rate of ripening, loss of moisture and rind formation. The ripening period can be anything from several days to 2 or more years.
As the ripening period increases, the cheese loses more moisture, develops a stronger flavour and becomes harder and more crumbly in texture. Other techniques that create variations in flavour and texture include the addition of salt and stretching the curd. Salt is an essential ingredient in all cheese. It contributes to the flavour and also has a role in drawing out moisture from the cheese, creating a smoother texture and helping protect it from bacterial contamination.
Some varieties of cheese have salt added during processing and some by immersing in a brine solution. A stringy texture is created in some cheeses by stretching the curd and kneading it in hot water. Later, it gets transferred to a controlled environment, where it matures further for at least two months period. It is more like a stuffed cheese that contains a creamy texture inside and a thick covering on the outer shell.
Starter Culture : Like most of the cheesemaking, the starter culture is added to the milk. Curd Cutting : When the milk starts to curdle, the cheesemakers cut the cheese using the spoon. Stretching : Just like Mozzarella, the stretching process takes place after removing the water from milk solids. The cheesemakers add hot water to the cheese and begin the stretching process to make it smooth and elastic.
Stuffing : These small pouches are used to stuff the creamy mixture made up of Cream and Mozzarella. Shaping : In this step, the cheeseballs get sealed and tied to form the pouch shape. Starter Culture : This cheesemaking process requires a distinct variety of bacteria.
Curd Cutting : As the curd sets firmly, the cheesemaker cuts the curds for a few minutes. Molding : For the molding step, the cheesemakers remove the curds in relatively small-sized molds. In the later stage, the cheese blocks are salted and kept in an air-controlled room for 24 hours. This period allows the fungus to develop on the cheese surface, which is also responsible for the development of exceptional taste and flavors. Traditionally, Gouda cheese is made using raw milk, but the industries only use pasteurized milk for its production.
Curd Separation : The rennet is added in the next step, and it takes about 30 minutes to curdle the milk completely. Curd Cutting : As soon as the curd forms a firm texture, the cheesemakers slowly cut it using mechanical tools.
Meanwhile, the mixing process continues until the temperature of fresh curd comes down to 37 degrees or so. Curd Washing : In this step, the curd gets washed by warm water, which helps in reducing the sour taste of the end product.
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